Description
A classic and simple Peel-and-Eat Boiled Shrimp recipe served with a tangy and spicy homemade cocktail sauce. Perfect for a quick appetizer or light meal, the shrimp are boiled in a flavorful Old Bay and butter broth, then served hot or cold for an easy seafood treat.
Ingredients
For the Shrimp:
- 2½ tablespoons Old Bay seasoning
- 3 tablespoons unsalted butter
- 1 cup ice
- 1 cup water
- 2 pounds extra large shrimp (26-30 per pound), shell split and deveined, thawed if frozen
For the Cocktail Sauce:
- 6 tablespoons ketchup
- ½ tablespoon prepared horseradish
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne pepper
Instructions
- Prepare the boiling broth: Combine the Old Bay seasoning, unsalted butter, ice, and water in a large pot and bring the mixture to a boil. This flavorful broth will cook the shrimp and infuse them with seasoning.
- Cook the shrimp: Add the shrimp to the boiling broth, reduce heat to medium, and cover the pot with a lid. Cook the shrimp, stirring once during cooking, for 3 to 6 minutes or until they turn pink and are just cooked through. Use a slotted spoon to remove the shrimp and transfer them to a serving platter. The shrimp can be served hot or chilled according to preference.
- Make the cocktail sauce: In a small bowl, whisk together ketchup, prepared horseradish, freshly squeezed lemon juice, and a pinch of cayenne pepper. Adjust the seasoning by tasting and adding more horseradish or cayenne if desired.
Notes
- Prepared horseradish can be found in the refrigerator aisle of most supermarkets.
- The shrimp can be served warm immediately or chilled and served cold as a refreshing appetizer.
- Ensure shrimp are deveined and shells are split for easy peeling.
- Cooking time may vary slightly based on shrimp size and freshness; avoid overcooking to maintain tenderness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
